This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, heat oil on medium. Add spices and tomato paste, then cook for 1-2 minutes until fragrant.
2.Stir pumpkin and tomatoes through. Increase heat to high. Cook for 1-2 minutes, stirring occasionally, until tomatoes are softened.
3.Pour in vegetable stock. Cook for 10-15 minutes until pumpkin is tender and curry is thick. Stir peas through. Season to taste.
4.Sprinkle curry with chilli and coriander sprigs. Accompany with steamed rice, sour cream and lime wedges.
Note
- If preferred, use a curry paste or curry powder.
